Slow-Cooker Corned Beef with Cabbage, Carrots & Potatoes

Cook this in your slow cooker all day and you’re guaranteed success! Serve this with soda bread for a warm and satisfying meal.

Ingredients:
1 2-4-pound corned beef brisket* (flat or point cut)
1 white onion, sliced
2 pounds red, gold or other baby potatoes (a mixture of any works; peel them if you’d like and halve or quarter if particularly large)
3 carrots, sliced thickly
2 garlic cloves, peeled
½ head green cabbage cut into thin wedges
1½ cups water (or use this week’s lager instead, or a bottle of Guinness!)

Method:
1. Add the sliced onion to the bottom of the slow cooker, then place the corned beef over top. (Sprinkle over the seasoning packet, if necessary; see note.) Add your baby potatoes on top of the roast, then layer the carrots and garlic.

2. Pour over the water, or lager and place the lid on the slow cooker. Cook on high for 5 hours or low for 8 hours total, adding the cabbage during the last 2 hours.

3. Remove the meat onto a cutting board and slice into strips. Serve the meat with potatoes, carrots, and cabbage. Drizzle melted butter over the potatoes if desired. Serve with horseradish mustard or stone ground mustard.

*The corned beef from Carlton Farms this week comes brined, seasoned and ready to go for this recipe; if you are using a corned beef purchased from the store, you’ll want to add in the spices from the enclosed seasoning packet that often comes with the brisket.

Tatties & Neeps

The Irish classic!

Ingredients:
2 pounds potatoes, peeled and cubed
2 pounds rutabaga or turnips, peeled and cubed
¼ cup butter, softened
1 teaspoon mustard powder
1 bunch scallions, finely chopped
Sea salt and fresh ground pepper

Method:
1. Place potatoes and rutabaga or turnips in a large pot; cover with water.

2. Bring to a boil. Cook until tender, about 15 minutes. Drain. Add butter and mustard powder; mash until well incorporated.

3. Stir in the scallions, and then season to taste with salt and pepper.

St. Patrick’s Day Feast Recipes

Just in time for St. Paddy’s Day, this week’s box bursts to life with beautiful spring ‘greenery’—from green cabbage and leeks to peppery arugula greens and garden-fresh herbs. Complementing this beautiful bounty are all the ingredients for a feast inspired by the Emerald Isle: Housemade potato-leek soup and traditional brown Irish soda bread, plus Belgian-style ale, apple cake mix and a pickling spice kit to craft your own corned beef. As they say in Ireland, sláinte (to your good health)!`

Here are a few recipe ideas for the week:

Beet, Cheddar & Apple Tarts
Thinly-sliced beets add beautiful color to these small tarts from Martha Stewart, just the right size for appetizers.

Corned Beef with F&L Pickling Spice
Savory with signature spices, this homemade corned beef is surprising easy to make!

Carrot, Cabbage and Apple Slaw with Creamy Poppy Seed Dressing
This refreshing, brightly-colored slaw from Diane Morgan’s Roots is a snap to do-ahead.

Tatties & Neeps
The Irish classic! (Feel free to substitute the rutabaga with the turnips from this week’s box—delicious!)

Buttery Braised Leeks
Accented with just a squeeze of lemon, these sublime leeks are a worthy supper side.

F&L Apple Cake
Moist and incredibly flavorful, this cake comes together in just minutes!

Corned Beef with F&L Pickling Spice

Savory with signature spices, this homemade corned beef is surprising easy to make!

Ingredients:
1 gallon water
2 cups kosher salt
½ cup granulated sugar
5 teaspoons coarse pink salt
3 garlic cloves, minced
4 tablespoons F&L pickling spice
One 5-pound well-marbled beef brisket

Method:
1. In a large pot, combine the water, salt, sugar, pink salt, garlic, and 2 tablespoons pickling spice. Bring to a simmer, stirring until the salt and sugar dissolve. Remove the pot from the heat, let the brine cool to room temperature, and then refrigerate until the brine is completely chilled.

2. Place the brisket in the chilled brine and weight it with a plate to keep it submerged. Refrigerate at least overnight or up to several days, flipping the brisket once or twice.

3. Remove the brisket from the brine solution, discarding the brine. Rinse the brisket thoroughly under cool running water.

4. To make the corned beef, reach once again for a pot just large enough to hold the brisket. Place the brined brisket inside and add enough water to cover the meat. Add 2 additional tablespoons pickling spice and bring to a boil, then reduce the heat, cover, and gently simmer for about 3 hours, or until the brisket is fork tender.

5. When the corned beef is done, remove it from the cooking liquid, which can be reserved, and place it on a cutting board. Slice the corned beef and serve warm.

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